Coconut polar bear

Dissolve sugar and whole milk powder in the water. In a kneading machine, combine wheat flour, the water-sugar-milk powder mixture, vanilla sugar, yeast, eggs, liquid malt and gluten-activating baking improver. After 3–4 minutes, add the butter, and towards the end of mixing, add the salt. Knead the dough until a nice gluten structure is formed.

Proofing: 60 minutes at room temperature

Roll out a portion of the dough (approx. 800 g) to 2 mm thickness and freeze at -18°C. This portion will later be used to make the discs.

Using a piping nozzle (Ø 12 mm), cut discs from the frozen dough for the ears, feet and snout. Keep frozen until further use. Each polar bear requires 5 discs.

Weigh dough portions at 1’800 g each and pre-shape them into rounds. Then roll them out lengthwise to form the body and head. Make small cuts at the sides to mark the arms.

Fold the arms backward and place the dough pieces onto baking trays lined with silicone paper.

Place two frozen discs under the head as ears. Position two more discs at the lower end of the body as feet.

For the snout, place a disc on the head and press lightly.

Cover and leave to proof at room temperature for 15–20 minutes.

Brush the surface with egg wash. Bake in a gentle oven. Steam briefly at the beginning, then bake until golden brown.

While still warm, brush the pastries lightly with jelly and roll them in shredded coconut. Pipe the eyes with white and brown scrivosa and mark the ears accordingly.